Andrew Marr's Moroccan lamb recipe – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Andrew Marr’ s Moroccan lamb By You Magazine - October 4, 2020 So far, I have enjoyed a lucky, materially easy life: I have never been homeless. When I was about 18, I did follow an unsuccessful love affair in Spain by travelling with almost no money. That meant living outside, using town squares and scraps of woodland for overnight sleepingbag rests, living on tomatoes and bread discarded from bakeries. It was a brief, voluntary adventure only but gave me a tiny insight into how dirty you get very quickly; and how vulnerable genuinely homeless people must feel. Today, I imagine the biggest problem is the lack of physical money. In a world where fewer and fewer people carry change, it must be harder to get the cash you need. My recipe is a made-up one which reflects my enduring love of Middle Eastern food. In the family, we call it Moroccan lamb – apologies, Morocco. Nassima Rothacker 1 x leg of lamb weighing 2.25kg-2.75kg (will feed up to 8 people) 1. Take a leg of lamb and de-bone it (the butcher can do this for you). For the stuffing, which can also be. cooked alongside, chop two or three big handfuls of fresh coriander. Finely dice a bag of the darker dried apricots and the same of dates. Toast a big bag of pine nuts, and then smash them. Dice an onion finely. Combine all the ingredients together with salt and pepper, a little olive oil and lime or lemon juice. Stuff the lamb. Then, when you have tied it up with string, pierce the skin to insert garlic cloves, and rub the rest with harissa, using quite a lot. Roast in an oven preheated to 200C/180C fan/gas 6 for 1½ hours. 2. Serve the Moroccan lamb sliced, with couscous and an orange salad. Well, it works for me! Buy the book and help a great cause This recipe is from A Taste of Home: 120 Delicious Recipes from Leading Chefs and Celebrities compiled by Kyle Cathie, price £25, to be published on 15 October by The Passage Trading Services Ltd. YOU readers can buy copies from Waterstones, where at least £20 from each sale will go straight to The Passage. For more details, go to waterstones.com. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved